If you’re going to the Pearl Brewery’s farmers market this weekend, you have the added enticement of the San Antonio Herb Market’s Basil Fest, with lots of information, plants for sale, a Pesto Challenge and recipes by chef Michael Flores.
The Basil Fest will be during the same hours as the farmers market, 9 a.m. – 1 p.m. There is no entrance fee.
For a complete list about the events happening during the day, click here.
Below is an unusual cookie recipe calling for cinnamon basil. If you don’t have cinnamon basil, regular basil would work.
Cinnamon Basil-Lime Cookies
2 cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup softened butter
1 cup sugar
1 teaspoon vanilla extract
3 tablespoons fresh cinnamon basil, chopped
1 tablespoon finely chopped lime peel (zest)
1 cup pistachios, chopped
Sift together the flour, baking powder and salt. In large mixing bowl beat butter at medium speed until light. Gradually beat in sugar; add egg, vanilla basil and lime peel, beating until very light and fluffy.
At low speed, beat in dry ingredients in 3-4 additions. Mix in chopped nuts, using hands if necessary.
Turn dough onto lightly floured surface; divide in half. Shape each half into a roll 6-7 inches long. Roll in plastic wrap. Refrigerate until firm, at least 8 hours.
When ready to bake, preheat oven to 375 degrees. Cut dough into 1/8-inch slices and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned around bottom of cookies (do not overcook). Immediately remove from sheet with spatula and place on wire rack to cool. When completely cool, store in airtight containers.
Note: Rolls of dough may be frozen. Thaw for a short time before baking.
From “Southern Herb Growing” by Madalene Hill and Gwen Barclay with Jean Hardy